Dec. 7, 2012

Rosemary doesn't do well in our local winters so it's best to overwinter these herbs indoors. / File photo by Carucha L. Meuse/ The Journal News

More

ADVERTISEMENT

Q: With cold weather approaching, how do I preserve the rosemary which has been growing so well in my garden?

A: Rosemary, famous in legend to increase memory and as a symbol of remembrance, is a culinary herb that, in our climate, must be overwintered indoors in a cool, sunny and humid location. If left outdoors, it will not likely overwinter due to heaving of the soil and it doesn’t like “wet feet.” Rosemary enhances the flavor of meats, such as lamb, pork, poultry, beef, stews, stuffing, vegetables and can be infused into vinegars, jams and herb butters. In world cuisines, it is most popularly used in Italian dishes such as ‘‘abbacchio,” a traditional Easter lamb dish as well as in Greek cooking, particularly on skewered meats.

Hint: When harvesting rosemary, remember to clip the top 2-3 inches from each stem and never completely trim down the plant, as it may not recover.

Traditional methods of preserving rosemary include drying, freezing and vacuum sealing. Drying rosemary will preserve more of the flavor, but vacuum sealing is the easiest method, allowing the herb to retain its dark green color and maintain its texture. Freezing into ice cube trays provides a quick way to toss into soups and sauces.

Drying method: Gather the sprigs in loose bundles and secure with string or a rubber band. Place in small brown paper bags that have been slit to allow for air circulation. The bags prevent dust gathering on the rosemary, while preventing the sun from bleaching out the color. Slitting more holes in the paper bag will prevent mildew and lessens moisture build-up. Hang the bag upside down in a warm and dry place until the leaves become brittle, about 2 weeks. Crumble the leaves from the stems and place the leaves in an airtight container and store in a dark and cool place, such as a kitchen cupboard. Because of its pungency, use with care as the taste of dried rosemary can be strong.

Quick dry method: Pre-heat the oven to its lowest temperature setting and place the chopped or clipped rosemary leaves onto a parchment-paper-lined cookie sheet. Cook on the top shelf of the oven for 2-4 hours until it crumbles and form a funnel with the parchment paper and place dried herbs into a jar, seal tightly and store in a cool, dry place.

(Page 2 of 2)

Freezing method: Remove as much moisture as possible from the rinsed and picked-through leaves by patting with a paper towel. Remove any tough stems and chop up the leaves, placing a teaspoon or two into each compartment of an ice cube tray. Top off with water and place in the freezer. Once frozen, the cubes can be placed individually in an air-tight plastic bag and stored in the freezer until ready to use in soups and sauces (after thawing and straining through a sieve).

Vacuum sealing method: Store small bunches in special bags provided with your vacuum sealer but be sure to remove all the air from the bag before sealing. Label and date the bags, which can be stored in your freezer for six months.